This Information Base has been prepared in close collaboration with the European Food Safety Authority. It helps to provide a more complete picture of the work developments on acrylamide in food. The information will be used to assist in the investigation of acrylamide and to help ensure that effective and complementary progress is made. The Information Base is only updated when new information becomes available.

The Information Base comprises of ten study areas :

• Study Area 1 : Levels of acrylamide in food
• Study Area 2 : Dietary exposure to acrylamide in food
• Study Area 3 : Ways to reduce levels of acrylamide in food
• Study Area 4 : Mechanisms of formation
• Study Area 5 : Bioavailability of acrylamide in food
• Study Area 6 : Toxicology/carcinogenicity
• Study Area 7 : Biomarkers
• Study Area 8 : Epidemiology
• Study Area 9 : Methods of analysis
• Study Area 10 : International activities

Acrylamide information Base of Research Activities in the EU